Alfonce Muthengi

Chef

Accomplished Chef with a proven track record of delivering culinary excellence in high-paced kitchens. Adept at creating innovative menus using locally sourced, fresh ingredients to ensure exceptional flavors. Known for leadership skills, fostering collaboration within kitchen teams, and maintaining high standards of quality. Passionate about staying current with industry trends and dedicated to continuous improvement, I bring a unique blend of creativity and precision to every culinary endeavor. Eager to contribute my expertise and elevate the dining experience in a dynamic and forward-thinking establishment. ad271a@r.postjobfree.com +254-***-***-*** Nairobi, Kenya Demi Chef De partie at Princess Cruises

Upheld the highest food quality standards across all outlets, including the employee restaurant. Contributed to departmental training and attended sessions in line with hotel requirements. Enforced hygiene control through the implementation of a rigorous cleaning schedule. Maintained comprehensive records for the Criterion board to ensure accountability. Collaborated with Chef de Partie to implement Standard Operating Procedures for all dishes. Developed and executed a detailed training program for Commis with kitchen leadership. Actively participated in and contributed to all relevant meetings within the organization. Demonstrated responsibility for stocks and effectively controlled wastage within company standards. Assisted in the continual improvement of budgeted food costs, ensuring financial goals were met. 2023 May to present

Experience

748 airlines Senior chef de partie

Executed precise preparation of assigned food items, ensuring culinary excellence. Followed directives from the head chef, maintaining consistency and high standards. Collaborated seamlessly with the culinary team, ensuring quality food and service. Maintained a safe and sanitary kitchen environment, upholding hygiene standards diligently. Conducted stocktaking and efficiently managed supply orders for designated kitchen station. Adapted food preparation techniques based on constructive feedback, consistently improving quality. Assisted in various kitchen areas as needed, demonstrating versatility and teamwork. Skillfully handled the preparation of meat and fish in diverse culinary tasks. Assisted in the management of health, safety, and food hygiene practices. 2021 June - 2023 April

Chef de partie at Cafe javas restaurant (Cj's)

Prepared, cooked, and presented high-quality dishes in the specialty section effectively. Assisted Head Chef and Sous Chef in creating menu items and developing recipes. Managed health and safety, ensuring adherence to food hygiene practices in daily operations. Trained and managed Commis Chefs, ensuring their competence in kitchen responsibilities. Monitored portion control and waste management, optimizing efficiency and minimizing waste. Oversaw kitchen maintenance, ensuring compliance with food safety standards for a clean environment. Collaborated with colleagues to prepare menus and ensured cooking stations' adequate supplies. Prepared frequently used ingredients and contributed ideas for new presentations or dishes. 2017 to 2020 April

Serena hotels Demi chef de partie

Optimized cooking process, emphasizing speed and quality under executive or sous chef guidance. Enforced strict health and hygiene standards to maintain a safe working environment. Set up the kitchen before restaurant opening, organizing food containers and stations. Cooked specific portions of plated meals, assisting with marinating, cutting, and precooking foods. Cleaned and sanitized the kitchen before closing, ensuring a hygienic and orderly environment. Wrapped and stored unused items appropriately at the end of each shift. Plated dishes creatively, maximizing customer enjoyment and satisfaction. 2014 to 2016

1st commis chef at The bomas

Assisted in food preparation, ensuring the smooth execution of culinary tasks. Executed cooking and preparation of high-quality dishes, emphasizing precision and excellence. Prepared a variety of ingredients, including vegetables, meats, and fish, with meticulous attention. Collaborated with fellow chefs, providing support and contributing to a cohesive kitchen environment. Played a key role in handling deliveries and restocking kitchen supplies efficiently. Contributed to stock rotation procedures, ensuring freshness and minimizing waste. Maintained cleanliness of workstations, upholding high standards of hygiene and sanitation. Actively participated in sustaining kitchen and food safety standards for optimal operational efficiency. 2012 to 2013

Referees

Impacts chef academy

Hard Skills:

Culinary Techniques

Menu Planning

Ingredient Knowledge

Food Safety and Hygiene

Time Management

Knife Skills

Cooking Methods

Equipment Proficiency

Inventory Management

Plating and Presentation

Soft Skills:

Leadership

Communication

Creativity

Stress Management

Team Collaboration

Adaptability

Attention to Detail

Problem-Solving

Customer Service

Organization

Culinary arts Certificate

2021

Education

Skills

National Youth Service school of Hospitality

Diploma in food and beverage management

2011 to 2013

Will be provided Upon request

Kasue secondary school

O" level.certificate

2004 to2008

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